Data provider:

Icon data provider

Tsukuba Business-Academia Cooperation Support Center, Agriculture, Forestry and Fisheries Research Council Secretariat of the Ministry of Agriculture, Forestry and Fisheries, Japan (MAFF) was established in 1978 as Tsukuba Office and has been planning and operating various research facilities for supporting experimental research activities of research agencies, prefectural organizations and universities. The Tsukuba Business-Academia Cooperation Support Center is currently managing two centers, Agriculture, Forestry and Fisheries Research Infor [...]

Journal Article

Journal article

Improvement in the moisture content of the stratum corneum following 4 weeks of collagen hydrolysate ingestion  [2009]

Ohara, H.(Meiji Seika Kaisha Ltd., Sakado, Saitama (Japan). Food and Health R and D Labs.); Ito, K.; Iida, H.; Matsumoto, H.;

Visualise le texte intégral

NOT AVAILABLE
We conducted a placebo-controlled, double-blind 4-week study on the oral intake of either 3 doses of scaled collagen hydrolysate (2.5 g, 5 g and 10 g), pig skin collagen hydrolysate (10 g) or placebo in 214 healthy female volunteers (mean age, 34.1+-SD 5.9 years). The volunteers were divided randomly into 5 groups and their skin condition was measured before and after ingestion. The moisture content of the stratum corneum of the cheek showed a significant increase after 4 weeks in all the groups taking the hydrolysates, while it showed a dose-dependent improvement in groups taking collagen hydrolysate (2.5g-10g). A stratified statistical analysis of subjects 30 years old showed significant differences in the groups taking 5g or 10g of hydrolysates (P0.05), compared with the placebo group. There were no significant differences in transepidermal water loss, viscoelasticity or cutaneous findings between any of the groups. These results indicate that the major change following oral intake of collagen hydrolysate is an improvement in the moisture content of the stratum corneum.

(Revue

Journal of the Japanese Society for Food Science and Technology (Japan)

ISSN : 1341-027X